Month: October 2018

Primary Color Blending Sludge

Primary Color Blending Sludge

I can’t think of an eloquent word for the consistency that this creates. Paste? Slop? Sludge? It’s gooey and colorful and a little bit gross, which I think makes it perfect for young kids, always happy to stick their hands in goop.

This little activity is super simple and great entertainment for the kids. It’s messy, it’s fun, and my kids always love some good quality sensory play. As an added benefit, you can choose to do primary colors as an educational example of color blending.

A word of warning: this is an outdoor activity! Make sure that you immediately wash vinegar off of wood. I am a little embarrassed to admit that by letting my children do this inside on our table, I accidentally ruined the table by rushing them off to the bathtub rather than cleaning up first. On the bright side, it was a very old, beat up table, so now I get to learn how to fix it.

Supplies:

Baking soda

Water

Food coloring or watercolors (food coloring may stain hands)

Bowls and utensils for mixing

(Optional) squirt bottles with vinegar water–careful where you do this!

Steps:

1. In your bowls, add a cup or so of baking soda. You may use as many bowls/colors as you like.

2. Add water until it turns into a pasty consistency and stir together.

3. Add food coloring and stir.

4. Separate colors into containers. I did some stripes of color in a large Tupperware container for each kid.

 

5. Give them their squirt bottles and watch them have fun.

Dairy-free Cloud Bread

Dairy-free Cloud Bread

I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating wonderful, cheesy and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during those periods of exclusion.

So once again, here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.

Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my mouth (and kids) say yum. Bacon, eggs, and turkey stacked into something simple and magical.

Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.

Ingredients:

3 eggs, eggs and yolks separated

Dash of cream of tartar

1/4 cup almond flour

1 tbsp almond milk

1/2 tbsp onion powder

1/4 tsp oregano

1/4 tsp black pepper

1/4 tsp salt

Directions:

1. Preheat oven to 325°. Separate egg yolks and whites into different bowls.

2. Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.

3. Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.

4. Fold the egg yolks into the egg whites.

5. Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.

6. Bake for 15-20 minutes.

These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.